I have been wanting to make spinach pies for the longest time, but the thought of using phyllo dough scared me. I'm so glad I came across Elly's recipe. She used puff pastry instead of phyllo dough. As soon as I saw this, I knew I had to try it.
Definitely check out Elly's blog for her original recipe...an authentic Greek version!
The recipe below is my take on spinach pies from my favorite local Lebanese Deli, Emily's. These little pies turned out so well. Matt was very impressed and I'm sure they'll be gone in no time!!
a little olive oil
9-ounce bag of fresh spinach
1/4 cup diced onion
1 tablespoon lemon juice
3 tablespoons pine nuts, toasted
4 oz. feta cheese, crumbled
salt and pepper
pepper 1 box (2 sheets) puff pastry dough, thawed
Preheat oven to 375.
In a large skillet, heat a little bit of olive oil until shimmering. Add the onions and saute until tender. Stir in the spinach and then turn off the heat. The spinach will start to wilt down, but not much.
Toast the pine nuts in a small, dry skillet over medium heat. Shake the pan to toss the pine nuts until lightly browned.
Meanwhile, roll the puff pastry dough into a square, making it slightly thinner and then cut each sheet into 9 equal squares by making 2 horizontal cuts and 2 vertical cuts.
To the spinach mixture (you can move it to a bowl if you like), add the feta, lemon juice, pine nuts and salt and pepper to taste.
Spoon about 1-2 Tbsp. of the spinach mixture in each puff pastry square. Brush the sides of the square with a little water and then bring 2 opposite sides together to form a triangle. Press with your fingers to seal. Place on a baking sheet. Beat the egg and then brush the tops of the triangles with the egg. Bake for about 20-25 minutes or until golden.